Turn oven to 400°F. Cut tops off tomatoes and scoop out pulp with small spoon or paring knife.

Lightly salt and pepper insides of tomatoes and rest upside down on paper towels to drain for 10-15 minutes.

In large non-stick skillet, brown ground turkey, diced red onion, and minced garlic on medium heat until turkey is cooked through. Transfer to medium bowl.

Melt butter in sauce pan and add rice, stirring until rice appears translucent.

Add lemon juice to rice and turn to medium heat, stirring for another 1-2 minutes. Then add water and bring to a rolling boil. Cook until rice is soft and water is absorbed.

Add cilantro to cooked rice and stir. Add rice to ground turkey mixture. Add feta cheese and salt & pepper to taste, mix well.

Set tomatoes in greased casserole dish and pack with stuffing.

For topping, mix together parmesan cheese and breadcrumbs, and drizzle with olive oil. Mix until moist, and sprinkle generously over tomatoes.

Bake tomatoes uncovered at 400°F for approximately 15 minutes or until tops are golden brown.